Chocolate Croissant Bread Pudding Trifle
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- chocolate croissants, very coarsely chopped
- 1 1/4 c
- 1/2 c
- 1 Tbsp
- 1/2 tsp
- 1/4 tsp
- large eggs
- 1 box
- (6-oz) butterscotch pudding, cooked according to pkg. directions, then cooled
- bananas, sliced
- snickers bars, chopped fine
- (12-oz) container whipped topping (i use 2 cups whipped cream)
CHOCOLATE CROISSANT BREAD PUDDING
1Preheat oven to 350 degrees F.
2Put chocolate croissant chunks in an 8x8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
3Bake for 40 minutes. Let cool to room temperature.
4Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped Snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of Snickers. (Don't add this last topping until just before serving.)
I can't find the chocolate croissants here in my little town, so I use regular, plain croissants and add about a cup of semi-sweet chocolate chips. One time I melted 2 squares of semi-sweet chocolate and mixed it in with the egg mixture before pouring over the croissants. Both work well.